Organic Tuscany Cookbook
Salt Cod in a Tomatoey Sauce

Salt Cod in a Tomatoey Sauce

Baccalà alla Livornese

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This is the classic way to prepare salted cod, but you can use any firm-fleshed fresh white fish.

Prep time: 10 mins | Total time: 30 mins | Servings: 4

Ingredients

  • 350 g (12 oz) salt cod, cut into 6 cm x 6 cm pieces (approx)
  • 500 g (1 lb) skinned, chopped tomatoes
  • A quarter of a red or yellow pepper, cut into strips (optional)
  • 2 teaspoons rinsed capers (optional)
  • 2 cloves of garlic, chopped finely
  • Bunch of parsley, chopped finely
  • Olive oil
  • Flour to dredge

Directions

  • 48 hours in advance, rinse and soak the salt cod in water; change the water every 12 hours.
  • Dry the cod on kitchen paper.
  • Dredge in flour and fry on a high heat with a little oil on both sides until golden. You’ll do a couple of batches. Put the fish to one side.
  • In the same oil (if it burns, change it, obviously), add the parsley and garlic (and pepper if using).
  • Stir-fry for a few more seconds. Make sure the garlic does not burn! Add the tomato and stir well. Add the capers if using.
  • Place the fish very carefully in the pan, covering well with the tomato.
  • Cook on a low heat for 10-15 minutes, moving the fish around occasionally very carefully and making sure the sauce does not burn (add a little water, stock or white wine if necessary).
  • Serve with steamed potatoes (a good contrast with the strong flavours of the fish dish), and fresh sautéed vegetables.

Salt Cod in a Tomatoey Sauce, 2.9 out of 5 based on 14 ratings

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